There was a great idea on the Cooking forum. Slice tomatoes in half, place cut side up in a rimmed baking sheet. Drizzle with olive oil, salt, pepper, Italian spices. Roast at 275 for 5-6 hours depending on the size and juiciness of the tomatoes you use. Use immediately or freeze. They are simple delicious and the house smells heavenly as they roast.

I make a curried cherry tomato ketchup but you should be able to use odds and ends. It cooks down pretty quickly. I usually put a lot more tomatoes in than the recipe calls for. I think the flavor reminds me of cocktail sauce (so good for shrimp) but I also use it on breakfast egg sandwiches. A quart measuring cup of cherry tomatoes cooks down to a small plastic freezer container (8 oz?). I'm planning on some bruschetta in a jar. Last year I froze oven roasted tomatoes in snack size bags packed into a large freezer bag. A snack size bag was enough for a large pizza instead of using pizza sauce. I fermented green cherry tomatoes and thought they reminded me of olives. The paste tomatoes I accidentally picked half ripe riped pretty quickly on a table on the outside porch.

In our house the 'season enders' just get chopped coarsely and frozen in measured portions for mid-winter cooking - chili, stews, soups, pizza toppings,etc.

Dave

When I was a boy, we used to pick all the large green tomatoes still on the vines when frost was imminent in fall. Those tomatoes were put in the basement on an old table and covered with newspaper. They ripened but never had the flavor of vine ripened tomatoes. My mother used them for a spicy tomato juice cocktail which she froze. I always enjoyed it but have no such recipe. I recall it had celery seeds in it. Anyone have a good recipe for a good seasoned tomato juice?

Tomato soup?